| Recipe: | Udon Noodle Salad |
| Description: | |
| Preparation Time: | |
| Cooking Time: | |
| Number of Servings: | 1 |
| Difficulty: | N/A |
| Ingredients: | 2 garlic cloves ; minced
2 tsp Grated peeled fresh ginger root
1/4 cup(s) Plus 1 tablespoon seasoned rice vinegar
1 1/2 cup(s) Fresh coriander sprigs
1/3 cup(s) Fresh flat-leafed parsley leaves
1/2 cup(s) chicken broth
1 tbsp vegetable oil
1/2 lb Dried udon or soba noodles
1 cup(s) Mung bean sprouts
3 scallion s; sliced thin
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| Directions: | In a sealable plastic bag combine chicken with garlic, gingerroot, and 1
tablespoon vinegar and marinate, chilled, 1 hour.
Prepare grill.
Discard marinade and grill chicken on a lightly oiled rack set 5 to 6
inches over glowing coals 4 minutes on each side, or until just cooked
through. Transfer chicken to a plate and keep warm, covered.
In a small saucepan heat coriander, parsley, broth, and oil until mixture
just begins to boil and in a blender purée until smooth. Stir in remaining
1/4 cup vinegar and season with salt and pepper.
In a 6-quart kettle bring 3 1/2 quarts salted water to a boil and cook
noodles 2 minutes. Stir in 1 cup cold water and bring to boil again. Repeatprocedure 2 times and simmer noodles until just tender, about 5 minutes.
Drain noodles in a colander and rinse under cold water.
Cut chicken crosswise into 1/2-inch slices. Divide dressing among 4 shallowbowls and top with noodles, chicken, sprouts, and scallions.
Makes 4 Servings
Each serving about 370 calories and 6 grams (14% calories from fat).
Gourmet June 1997
Posted to MC-Recipe Digest by shade on Mar 4, 1998
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